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Sorry if this is deviating too far off topic, but has anyone made a whole fruit margarita? I have a Vitamix and I'm thinking if I can puree whole strawberries/limes with tequila and ice that it would make a much better frozen margarita than using syrups and mixes.

Kyle:

I've futzed around with using other fruits before. The problem with using whole fruit is the pulp - it makes a drink thicker and the pulp can separate if it sits for a while.

I haven't done the blended thing before, but if you're going to use fruit, make sure the fruit is super ripe and flavorful because the lime (or other citrus) tends to dominate other flavors, if you really want a fruit margarita. I did watermelon (it was okay; not a strong watermelon flavor), strawberry (it was stronger flavored than the watermelon). But, personally, I ended up much preferring a traditional style (citrus) margarita.

I would also consider separately pureeing the fruit, then putting it through a medium mesh (to limit the pulp but not eliminate the pulp) or a fine mesh strainer (to nearly eliminate any pulp) to get some pulp out since you're thinking of blending it with ice. The pulp will thicken the drink, but since you're blending it with ice, which will thicken the drink anyways, you may end up with a really dense drink.

Last edited by mhlee; 06-05-2013 at 09:23 PM.
Reason: Needed to add one thing

I don't know how traditional they are, but we do find them tasty. Have made several times with consistent results so far and we will probably try experimenting with future batches (different fruits, Agave syrup vs. sugar, etc.) I wouldn't try this without a Vitamax, Blendtec or the like as less powerful blenders do not pulverize the fruit enough and leave too much pulp. Chewy margaritas are not to my liking

I don't know how traditional they are, but we do find them tasty. Have made several times with consistent results so far and we will probably try experimenting with future batches (different fruits, Agave syrup vs. sugar, etc.) I wouldn't try this without a Vitamax, Blendtec or the like as less powerful blenders do not pulverize the fruit enough and leave too much pulp. Chewy margaritas are not to my liking

Yes, I just remove the skin/peel from the fruit. The orange I generally just peel, but the lemons and limes don't peel as well for me so I use a knife. I probably do end up removing a little more of the pulp that way. You don't even reed to remove the seeds, though I generally pick out a few when I notice them after cutting the fruit in half.

I haven't had a problem with pulp other than the one time I didn't blend long enough. It will look "ready" after a few seconds, but the 40 seconds or so on high the recipe mentions does the trick.

I skip the orange liquor/contreau. I just use tequila (I like Partida, either blanco or reposado), fresh lime juice and agave. Elderflower or ginger liquor can be a nice addition, or infusing one of those or your tequila with a jalepeno can be nice too.